术语“糖化化合物”包括多种结构多样的化合物，这些化合物是通过美拉德反应（还原糖和氨基酸之间的化学反应）内源性和在食物中形成的。内源产生的糖化化合物被认为会导致一系列疾病。这导致了这样的假设：食物中存在的糖化化合物也可能造成不利影响，从而对人类健康构成营养风险。在这项工作中，德国研究基金会 (DFG) 参议院食品安全委员会 (SKLM) 总结​​了有关糖化化合物的形成、发生、暴露和毒性的数据（A 部分），并系统地评估了膳食摄入特定糖化化合物之间的潜在关联和疾病，包括过敏、糖尿病、心血管和肾脏疾病、肠道/胃毒性、大脑/认知障碍和癌症（B 部分）。在 Pubmed (Medline)、Scopus 和 Web of Science 中使用定义单个糖基化化合物和与食品、营养和饮食主题领域相关的相关疾病模式的关键词组合进行系统检索，检索到了与研究问题相关的 253 篇原始出版物。其中，只有 192 种被发现符合先前定义的质量标准，因此被认为适合评估膳食糖化化合物的潜在健康风险。然而，对于本次评估中考虑的每项不利健康影响，仅确定了有限数量的人类、动物和体外研究。虽然由于队列规模小、研究持续时间短和混杂因素，对人类的研究往往受到限制，但允许控制接触单个糖化化合物的动物实验研究为糖耐量受损、胰岛素抵抗、心血管影响和肾损伤提供了一些证据。对口服二羰基化合物的反应，尽管剂量水平远远超过估计的人体暴露量。整个数据库通常不一致或不确定。根据这项系统评价，SKLM 得出的结论是，目前没有令人信服的证据表明饮食中糖化化合物的摄入与不良健康影响之间存在因果关系。

The term "glycation compounds" comprises a wide range of structurally diverse compounds that are formed endogenously and in food via the Maillard reaction, a chemical reaction between reducing sugars and amino acids. Glycation compounds produced endogenously are considered to contribute to a range of diseases. This has led to the hypothesis that glycation compounds present in food may also cause adverse effects and thus pose a nutritional risk to human health. In this work, the Senate Commission on Food Safety (SKLM) of the German Research Foundation (DFG) summarized data on formation, occurrence, exposure and toxicity of glycation compounds (Part A) and systematically assessed potential associations between dietary intake of defined glycation compounds and disease, including allergy, diabetes, cardiovascular and renal disease, gut/gastrotoxicity, brain/cognitive impairment and cancer (Part B). A systematic search in Pubmed (Medline), Scopus and Web of Science using a combination of keywords defining individual glycation compounds and relevant disease patterns linked to the subject area of food, nutrition and diet retrieved 253 original publications relevant to the research question. Of these, only 192 were found to comply with previously defined quality criteria and were thus considered suitable to assess potential health risks of dietary glycation compounds. For each adverse health effect considered in this assessment, however, only limited numbers of human, animal and in vitro studies were identified. While studies in humans were often limited due to small cohort size, short study duration, and confounders, experimental studies in animals that allow for controlled exposure to individual glycation compounds provided some evidence for impaired glucose tolerance, insulin resistance, cardiovascular effects and renal injury in response to oral exposure to dicarbonyl compounds, albeit at dose levels by far exceeding estimated human exposures. The overall database was generally inconsistent or inconclusive. Based on this systematic review, the SKLM concludes that there is at present no convincing evidence for a causal association between dietary intake of glycation compounds and adverse health effects.